Episode #102: Olivier Bur
Notas del episodio
Olivier Bur is the chef and owner of the restaurant Casarré in the city of the Santo Domingo in the Dominican Republic. Casarré is unlike any other restaurant I’ve heard of in the Caribbean. It’s a fine dining restaurant, at least in the sense that it serves 7 to 10 courses and a pairing, even though it does it in a casual way. There are of course many other fine dining restaurants in the Caribbean too, but unlike everywhere, Casarré is defined by its limitations as much as it is abundance. They don’t use flour, milk or eggs and instead find alternatives within the natural environment. They don’t serve wine in the pairing, as it isn’t produced on the island, and instead make different distillations like Mamajuana and source Clairin, an unaged sugarcane rum from Haiti, which needs to be bottled in Europe for it to be legally sold in the DR. They cook on a rustic wood fire, as it is done in the countryside, shunning most modern cooking equipment. It’s a fascinating approach in a region that needs some disruption.
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Olivier was born and raised in Switzerland with his Dominican mother making typical Dominican foods for him every day. He still felt disconnected from Dominican food and life there, but as he became a professional cook, working in kitchens around Europe and Latin America, including Pujol and Noma Mexico, he gradually gravitated more and more to the island. After a few pop ups and research trips (which he continues to write about), he moved to Santo Domingo and began creating a network of collaborators. Not just suppliers and culinary friends, but artisan craftsmen of every sort. Casarré is a restaurant that tells the story of and immerses you in Dominican culture in a really profound way. And as you will hear in this interview, he has the right temperate and patience for it to work.
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